1
Prepare the short ribs: use flanken-style Korean short ribs, and rinse off any bone dust from the cutting process if present.
2
Make the marinade: blend soy sauce, salt, black pepper, brown sugar, sesame oil, mirin, garlic, ginger, onion, kiwi, and Asian pear on high speed for about a minute until completely smooth, so the fat and liquid stay emulsified.
3
Marinate: pour a layer of marinade in a dish, layer in the short ribs, and add more marinade, repeating until all ribs and marinade are used, coating everything evenly. Cover and refrigerate for 12–24 hours, or at least 4 hours if short on time.
4
Preheat the grill to about 500–600°F, since the cold, wet meat will drop the temperature significantly once added.
5
Liberally oil the grill grates to prevent sticking, then quickly lay the marinated short ribs on the grill, biasing them toward the hottest zone.
6
Close the lid and grill over medium-high heat (about a 7/10 intensity) for 3–4 minutes to char the first side and caramelize the sugars, watching closely to avoid burning.
7
Flip the ribs, brush with more marinade, reduce to medium heat, and continue grilling for 6–8 minutes, flipping several times so the glaze caramelizes evenly on all sides.
8
Use your judgment to keep grilling, pulling off pieces as they reach a deep caramelized color and rendered fat, giving remaining pieces another 1–2 minutes until all are done, for a total cook time of about 10–12 minutes.
9
Let the ribs rest briefly indoors, then use scissors to cut them into bite-sized pieces along the bones. Garnish with sesame seeds, chili flakes, scallions, or a reserved portion of marinade that never touched raw meat.
10
Serve with kimchi, steamed rice, or Korean potato salad; this recipe yields enough for about six people.
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